I know two hours sounds like a long time, but you can kill that on the internet like I did.
1) Place the cashews in a medium sized bowl. Fill water 2" above cashews. Soak for two hours then drain.
2) Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheeze will set and become firmer by the next day. Then it lasts about a week in the fridge.
This is so delicious! I always pick at it while I'm processing. It is hard to wait the whole day! Use in place of ricotta, cream cheese, sliced cheese...etc.

I seem to have made this three times in the two weeks since I first spotted it here! :P

Have added a bit more water each time, and the last time it got positively satiny in my Vitamix, but still firmed up to a good spreadable consistency. I am intrigued by the reference to Rejuvelac and what sounds like a way to make this a solid cheese, maybe even sliceable. More info please? I am kind of new to vegan cookery.

Also adopted the nutritional yeast addition noted in several reviews - the stuff adds a lot of umame flavor. Anyone know if it has any B12?

You can make the same recipe using other "nuts" - including sunflower seeds (raw) or almonds or even walnuts (will be a little bitter). Also, you can add a teaspoon of probiotic powder to make it "ferment". If it's too moist, you can drain it through cheesecloth. Try adding other herbs or ground spices - dry mustard powder, curry powder, paprika, cayenne, turmeric, cumin, thyme, basil, or any other that you like - just use a very little bit because it's easy to over-season the "cheese".

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a Cream of Wheat-like consistency, or just a bit thicker.